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<span class="titleMain">法国的多味鱼汤</span>
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<p><strong>原料<br />
</strong>绯鲤、无须鳕、海鳗、江鳕、葱头、大蒜和韭葱</p>
<p><strong>制作方法<br />
</strong>1、将绯鲤、无须鳕、海鳗、江鳕四种鱼去鳞、开膛、剥皮、剔去鱼骨，成块。葱头、大蒜瓣和韭葱合在一起切碎。放油锅，烧热，倒入切碎的葱头、大蒜和韭葱，煽炒出香味 。 <br />
2、鱼块入锅，炸成两面黄色，沥出炸油。加清水，炒葱头、大蒜和韭，再放入西红柿块、茵香、香芹段、风轮菜、香叶和藏红花，加盐、胡椒 粉，再倒入鱼头、鱼骨、盖盖，用旺火煮30分钟。 <br />
3、制出红色调味汁：3瓣大蒜加去籽辣椒倒入研钵，再加入藏红、少许盐，一起研成膏；熟土豆去皮，压碎后，放入研钵，边加油边研磨，研成膏状。 <br />
4、汤煮熟后，捞出风轮菜和香叶，锅内的物料绞成泥，再倒入场里。<br />
5、汤倒入汤盆，与红色调味汁，烤面包片一起食用即可。</p></div>
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